Edible maltitol containing gel base systems

Abstract

Clear stable edible gels are made from hydrogenated-maltose containing starch hydrolysates having 25-94% maltitol, 2-30% sorbitol, and minor amounts of higher saccharides by the addition of amorphous silica gelling agents. These gels are useful in formulating confections and food decorating specialities.

What is claimed is: 
     
       1. A non-crystallizing edible gel consisting essentially of a maltitol syrup resulting from the hydrogenation of maltose rich syrup which comprises 25-94% by weight maltitol, 2-30% by weight sorbitol, minor amounts of higher saccharides and reducing sugars when said ingredients are calculated on a dry basis and a maltitol/sorbitol weight ratio of no less than 2 to 1 said syrup having a total dissolved solid content of 60-85% by weight when calculated on a wet basis and which contains 5-10% by weight of a gelling agent and minor amounts of artificial sweeteners, coloring agents, flavoring agents and additional thickeners. 
     
     
       2. A composition of claim 1 wherein said maltitol syrup has 36-49% by weight maltitol, 11-14% by weight sorbitol and a solid content of 70-85% by weight. 
     
     
       3. A composition of claim 1 wherein said gelling agent has a refractive index in the range of 1.33-1.5. 
     
     
       4. A composition of claim 2 wherein said gelling agent is selected from amorphous silica having an average particle size ranging from 3-10 microns and surface area in the range of 300-1,000 square meters per gram.